Recipes for the million

It may also be made entirely with water. In this case, drop the meal gradually into the boiling water with a little salt, stirring constantly until it is thick. When done, pour into plates, and spread treacle or sugar over the top, or eat it with milk alone. Time, half an hour. PORRIDGE (ONION). — This is made in precisely the same manner as green peas porridge ; using a dozen good-sized onions or leeks instead of the peas. PORRIDGE (PEAS). — Boil a pint and a half of green peas in two quarts of water till they are tender. Then have ready four large spoonfuls of oatmeal mixed by degrees with a quart of milk, and stir it with the peas until the whole thickens. Add a little lard or dripping, and pepper and salt to taste. It is also made with peas meal in the same way as oatmeal porridge. PORTER, To Brew. — Take an equal quantity of brown amber and pale malt, and turn them into the mash tub as follows : — Turn on the first liquor at 165 degrees ; mash one hour, and then coat the whole with dry malt. Set the tap in one hour. Mix ten pounds of brown hops to the quarter of malt, half old and half new ; boil the first wort briskly with the hops for a quarter of an hour, and after putting into the copper one pound and a half of Leghorn juice to the barrel, turn the whole into the coolers, rousing the wort all the time. Turn on the second liquor at 174 degrees, and in an hour set tap again. This second wort having run off, turn on again at 145 degrees ; mash for an hour, and stand for same ; in the meantime boiling the second wort with the same hops for an hour. Turn these into the coolers as before, and let down into the tub at 64 degrees, mixing the yeast as it comes down. Cleanse the second day at 80 degrees, previously throwing in a mixture of flour and salt, and rousing thoroughly. For private use, every quarter of malt ought to yield two and a half barrels, but brewers would run three barrels to the quarter i6o PORT NEGUS. — To each pint of port wine add a quart of boiling water, a quarter of a pound of grated sugar, a lemon, and a glass or two of good foreign liqueur. Mix the ingredients in a jug, and cover over till cool enough for use. As this beverage is largely used at children’s parties, the old and inexpensive wines are not needed, new and fruity ones answering the purpose better. Grated nutmeg is sometimes added, but it is questionable whether it improves the flavour. POSSET (BARLEY). — Boil a quarter of a pound of barley in a pint and a half of milk ; add half a pint of cream and a little mixed spice ; sweeten to taste ; let it stand till nearly cold, then pour in a glassful of sherry, and froth it up. POSSET (BEER). — Scald half a pint of milk, and pour it upon some bread cut in the form of dice ; add half a pint of boiling hot beer ; sweeten with loaf sugar, and flavour with nutmeg. POT ASS A, Solution of. — Lime, recently burnt, eight ounces; boiling distilled water, one gallon. Sprinkle a little of the water on the lime in an earthen vessel, and when it is slaked and fallen to powder add fifteen ounces of carbonate of potash, dissolved in the remainder of the water. Bung down and shake frequently until the mixture is cold ; then allow the whole to settle, and decant the clear supernatant portion into perfectly clean and well-stoppered green-glass bottles.